by Dorie Greenspan
Contributing baker: Craig Kominiak
Bread. Knead I say more? (Yeah - I do.)
We are a bread loving family; we eat more than we should. I was looking forward to making this loaf, especially after reading that a fellow blogger loves this bread so much, she recently made seven loaves to freeze!
This bread is good... Toasted. It made great toast to go with my morning coffee, and made a tasty toasted open-faced tomato sandwich. Unfortunately if you don't make your everyday sandwiches the day this bread is made they're not going to be so great.
I did not care for the sandwich I made on my last hike where I made a PB&J (a must have when you are hiking!) because the bread was really dry. Good thing our hike was only four miles and I did not eat said sandwich till after I got home; I would have been quite disappointed up on a hill, famished, pulling out, what I think is a great pick-me-up, to find a dried, almost choking (OK maybe not that bad - but you get the idea) PB&J sandwich.
If you are into eating toast rather than sandwiches - this is the loaf to make! When toasted it is crunchy on the outside and soft on the inside; makes a good base for a poached egg!
Success meter (1-3): 2
The yeast is creamy looking and ready!
That is one clean bowl!
Never did need to scrape the sides down.
Form the dough into a ball.
Let it rise...
Punch the dough down.
(I got a little overzealous on the punching - it's fun.)
Turn out the dough and cut in half.
Shape your loaves.
Let it rise again.
Bread is ready when instant read thermometer reaches 200°.
(Close enough for me.)
Makes great toast!
I prefer Cheddar for this "sandwich" but I had some
Jack in the fridge I needed to use up.
If you would like the recipe, visit our hosts for the week:
Don't forget to check out the LYL link for my fellow blogger's take on this recipe.